Nico & I have been meaning to make fudge for ages, so when we decided to make edible gifts this year fudge was definitely on the menu. We found a recipe in the December issue of the Food & Home Entertaining magazine, incorporating glace ginger. Not sure about what the ginger would be like we decided to leave it out, but if you want to try it out just add 80 g finely chopped glace ginger with the vanilla essence and a sliver of ginger on top of each square to decorate.
This recipe seriously bombed out for us, in a good way! Whilst stirring the mixture it started forming small darker bits giving the impression that it was overcooking. We immediately removed the fudge mixture from the stove, stirred in the vanilla essence and poured it into the buttered pan. When it had set what we had was a soft butter toffee and no fudge. Delicious none-the-less!
When we reheated the toffee to use as a sauce over our Christmas ice cream it started going fudgey… So one can make 2 different sweets from this yummy recipe. If yours does turn into toffee you can dip squares into melted chocolate to contain the toffee (it tends to lose its shape when out of the fridge, not runny but not firm either).
Food & Home Entertaining, December 2009
15 ml (1 tbsp) golden syrup
190 ml (3/4 cup) milk
500 g (2 1/2 cups) sugar
125 g butter
1 x 397 g tin condensed milk
5 ml (1 tsp) vanilla extract
Melt the syrup, milk, sugar and butter in a saucepan over medium heat, stirring until the sugar dissolves.
Add the condensed milk and stir continuously with a wooden spoon until pale golden brown, about 25 minutes
Remove from the heat, add the vanilla and beat for 15 seconds
Pour into a buttered pan and allow to cool and set
Cut into squares and wrap.